NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup canned butter beans

1 tsp extra virgin olive oil

0.25 cup yellow onion

2 clove fresh garlic

1 tbsp sun-dried tomatoes

1 cup lacinato kale

1 cup low-sodium chicken broth

1 tbsp full-fat coconut milk

0.5 tsp dried italian seasoning

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the olive oil in a small pot over medium heat and sear the chicken until golden brown and cooked through, then remove and set aside.

• 3

  In the same pot, add the finely chopped onion and sauté for 3 minutes until translucent.

• 4

  Add the minced garlic, chopped sun-dried tomatoes, and red pepper flakes, stirring for 1 minute until fragrant.

• 5

  Pour in the chicken broth and Italian seasoning, then add the drained butter beans.

• 6

  Bring the soup to a gentle simmer and let the flavors meld for 5-7 minutes.

• 7

  Stir in the coconut milk and chopped kale, cooking for 2 minutes until the kale is wilted and the broth is creamy.

• 8

  Return the cooked chicken to the pot to warm through, and serve immediately in a deep bowl.